My 4 attempts at DSP : stick to the pan

[Dentifrice]

Hi,

So I tried making DSP 4 times. The first 2, I used a non-stick pan and cook at the maximum recommended of the pan (450f). In addition,  I even oiled the pan to be sure. Both time, the crust (not the cheese) stock a little bit under the pizza. Pizza is still good but the pain to get it out kind of destroy the shape of the pizza.


Now I use a lot of people love Lloyspan. So I bought one. It says you don't need to season the pan. Good, I applied some oil again. Cooked at 470f.  Result : it still sticks to the pan. Some people told be to try corn oil instead of olive oil. Same result again.

I mean, it's not completely stuck. Just some part of the crust and It's not impossible to remove but it takes some time and efforts.

Now I see all these youtube videos where they just slide the pizza out of the pan with absolutely no effort.

I don't get it. What am I doing wrong?

My dough recipe:

Size : 1 pizza - 10x14
90% Bread flour - 268g
10% Semolina - 30g
70% water (75F – 24C) - 208g
0.75% Yeast
  • IDY – 2.28g
  • ADY – 3.4g
2% Sea Salt – 5.95g


thanks

[nanometric]

Hi,

So I tried making DSP 4 times. The first 2, I used a non-stick pan and cook at the maximum recommended of the pan (450f). In addition,  I even oiled the pan to be sure. Both time, the crust (not the cheese) stock a little bit under the pizza. Pizza is still good but the pain to get it out kind of destroy the shape of the pizza.


Now I use a lot of people love Lloyspan. So I bought one. It says you don't need to season the pan. Good, I applied some oil again. Cooked at 470f.  Result : it still sticks to the pan. Some people told be to try corn oil instead of olive oil. Same result again.

I mean, it's not completely stuck. Just some part of the crust and It's not impossible to remove but it takes some time and efforts.

Now I see all these youtube videos where they just slide the pizza out of the pan with absolutely no effort.

I don't get it. What am I doing wrong?

My dough recipe:

Size : 1 pizza - 10x14
90% Bread flour - 268g
10% Semolina - 30g
70% water (75F – 24C) - 208g
0.75% Yeast
  • IDY – 2.28g
  • ADY – 3.4g
2% Sea Salt – 5.95g


thanks

Have you tried parbaking the dough? Sticking can be a dough issue or sometimes a sauce or topping issue if sauce or other moisture gets under the crust while baking. A well-fermented 70% HR dough made w/bread flour should not stick to a nonstick pan with any type of oil.

[Dentifrice]

yeah it's possible some cheese got under the crust. That would explain why it sticks only on some spots.

I'll try to par bake next time!

[nanometric]

yeah it's possible some cheese got under the crust. That would explain why it sticks only on some spots.

I'll try to par bake next time!

I haven't seen bottom-sticking due only to cheese (yet); full-fat cheeses tend to be pretty nonstick. Watery things can cause sticking, though. Parbaking will at least reduce the number of variables, and usually results in better oven spring as well. One (subjective) downside to parbaking the dough only is the dough shrinking away from the pan sides, which allows cheese to flow underneath the crust in the final bake. Some folks like this, but I don't. So I typically do a covered parbake with the cheese, which helps prevent or reduce that gap.

[TXCraig1]

I use seasoned blue steel DS pans, and it took about 4-5 times baking in them before they stopped sticking. I don't wash them with water after use - Just scrape them a bit and wipe them out with a dry rag.

[Dentifrice]

I haven't seen bottom-sticking due only to cheese (yet); full-fat cheeses tend to be pretty nonstick. Watery things can cause sticking, though. Parbaking will at least reduce the number of variables, and usually results in better oven spring as well. One (subjective) downside to parbaking the dough only is the dough shrinking away from the pan sides, which allows cheese to flow underneath the crust in the final bake. Some folks like this, but I don't. So I typically do a covered parbake with the cheese, which helps prevent or reduce that gap.

Good to know. Maybe my cheese is not the one I should use? I use mozzarella with 20% fat and 52% humidity. I know it's not the original brick cheese but it doesn't exist here.

I try to think what could be watery. Too much oil? Not enough? Dough is 70% hydration

[Dentifrice]

I use seasoned blue steel DS pans, and it took about 4-5 times baking in them before they stopped sticking. I don't wash them with water after use - Just scrape them a bit and wipe them out with a dry rag.

I heard that about Lloydpans too. The second was better than the first time. Maybe it will be better over time like you say

[nanometric]

Good to know. Maybe my cheese is not the one I should use? I use mozzarella with 20% fat and 52% humidity. I know it's not the original brick cheese but it doesn't exist here.

I try to think what could be watery. Too much oil? Not enough? Dough is 70% hydration

re: watery - might be nothing - i only mentioned it b/c it can cause stickiness. Your prob might be something else.

[nanometric]

I heard that about Lloydpans too. The second was better than the first time. Maybe it will be better over time like you say

I have owned 6 Lloyd pans. One of them was seriously sticky when brand new, and remained sticky until I gave up on it and replaced it. The rest of them were totally nonstick when brand new, and are still nonstick. Seasoned steel is a completely different animal.

FWIW the least-sticky pan I've ever used is a Wilton nonstick brownie pan (9x9). I also have a well-seasoned Lodge CI skillet which hasn't stuck a dough yet.

[Dentifrice]

One of them was seriously sticky when brand new.

So it got better over time?

[nanometric]

Never got better and stuck *hard* from day one. Defective.

[Dentifrice]

Never got better and stuck *hard* from day one. Defective.

nothing visually different? I'm tempted to order a new one and return the other

[nanometric]

nothing visually different? I'm tempted to order a new one and return the other

Nothing different. What type of other nonstick pan have you tried? I know my defecto Lloyd was defecto b/c the exact same dough worked fine in several other pans.

[Dentifrice]

Nothing different. What type of other nonstick pan have you tried? I know my defecto Lloyd was defecto b/c the exact same dough worked fine in several other pans.

that's a good point. The sticking happened in a very cheap 10x13 Wilton non-stick pan.

I mean, it got stuck on a NON-STICK pan that had EVOO in addition. I'm starting to think it's a dough problem.

I stopped using my non-stick pan after 2 tries because I scratched it trying very hard to get the pizza out of the pan (and I was not using metal tools...)

[foreplease]

I have given up on finding where I posted this a few months ago so I am posting the pictures again. Once your pan is in bake-and-release condition you like, the best thing you can do for the next bake is care for the pan after the current bake. For me, this little tool recommended by Walter (I think) has been a big help. Takes about 1 minute per pan. It's probably not great for non-stick but a lot better than a metal tool.
https://www.amazon.com/gp/product/B004882DQO/?tag=pmak-20

[Dentifrice]

I clean my lloyd pan with water and soap both times after use.

I understand I should just scrape the remaining dough/cheese stuck?

[HansB]

Treat Lloyd pans the opposite of steel pans. I regularly use Barkeepers Friend on the PSTK pans to keep them perfectly non-stick.

https://lloydpans.com/help/cleaning-lloydpans-products

[Timpanogos Slim]

Pretty beefy plastic bench scraper you have there

[scott r]

This is all great advice and spot on... but... are you sure you arent under mixing your dough?  I get sticking when I experiment with dough thats under mixed so it IS a possibility that its a dough issue, at least partially.

[Dentifrice]

This is all great advice and spot on... but... are you sure you arent under mixing your dough?  I get sticking when I experiment with dough thats under mixed so it IS a possibility that its a dough issue, at least partially.

It could be! I'm all new to that so I don't know much